If you crave a dish that feels like a warm embrace in a bowl, Chicken and Pumpkin Thai Curry is exactly what you need. This cozy, vibrant curry layers tender chicken with sweet pumpkin, rich coconut milk, and a punchy, aromatic Thai red curry paste. What you get is an irresistible blend of flavors—spicy, creamy, tangy, and sweet—ready in just about 40 minutes. Whether it’s a chill weeknight or a small weekend gathering, this recipe always turns ordinary moments into something memorable.

Chicken and Pumpkin Thai Curry Recipe - Recipe Image

Ingredients You’ll Need

Getting started with Chicken and Pumpkin Thai Curry is simple and rewarding—each ingredient adds its own personality to the dish, making every bite sing. Don’t skip or substitute too much; this lineup is the key to making the curry so distinctively comforting, fragrant, and colorful.

Coconut oil: Offers a gentle, tropical richness and helps bring the flavors of the curry together.
Boneless, skinless chicken thighs: These stay juicy and flavorful throughout simmering—perfect for a hearty curry.
Onion: Adds sweetness and builds depth as it cooks down in the oil and aromatics.
Garlic: Brings an unmistakable, warming kick to the foundation of the sauce.
Fresh ginger: Adds a zesty, herbal brightness that cuts through the velvety richness.
Red Thai curry paste: The spice backbone; choose your favorite brand or adjust quantity for more/less heat.
Coconut milk: Creates that classic creamy texture and slightly sweet flavor signature in Thai curries.
Chicken broth: Provides savory depth and balances the creaminess of the coconut milk.
Pumpkin (fresh or canned): Adds a gentle sweetness and velvety body; fresh cubes are hearty, while canned gives a super-smooth finish.
Fish sauce: Boosts umami and brings authentic Thai salty depth—just a splash transforms the dish.
Brown sugar: Balances heat and acidity with mellow sweetness.
Lime juice: Adds zingy freshness at the end to lift up all the flavors.
Baby spinach or Thai basil: Delivers a pop of vibrant green and a subtle herby note.
Salt: Allows you to fine-tune the taste right at the end.
Jasmine rice: Serves as a soft, fragrant base to soak up every last spoonful of curry.

How to Make Chicken and Pumpkin Thai Curry

Step 1: Sear the Chicken

Heat the coconut oil in a large skillet or wok over medium-high heat. Once it shimmers, add the chicken thigh pieces and cook them just until lightly browned, about 5 minutes. Don’t worry if they aren’t cooked through at this stage—they’ll finish later in the curry. Scoop the chicken out onto a plate and set it aside; this little bit of browning gives the final dish even more savory depth.

Step 2: Sauté the Aromatics

In the same pan, add your sliced onion and let it cook until it turns translucent and slightly golden—about 2–3 minutes. Then, toss in the garlic and ginger, letting them sizzle for another minute or two. The kitchen will start smelling absolutely irresistible at this point!

Step 3: Toast the Curry Paste

Stir in the red Thai curry paste, mixing it with the onion, garlic, and ginger. Let everything cook together for about a minute. This important step helps “bloom” the spices in the paste, releasing those signature Thai aromas and unlocking really deep flavors.

Step 4: Build the Curry Sauce

Pour in the coconut milk and chicken broth, and be sure to scrape up any browned deliciousness from the bottom of the pan—it’s all flavor! Add your pumpkin cubes (or canned pumpkin), fish sauce, and brown sugar. Everything will start coming together beautifully at this stage.

Step 5: Simmer to Perfection

Return the seared chicken (and any juices) back to the pan. Bring the curry to a gentle boil before reducing the heat to a steady simmer. Let it bubble away for 15–20 minutes, stirring occasionally, until the pumpkin is tender and the chicken is fully cooked. The sauce should thicken slightly and become luxuriously creamy.

Step 6: Finish with Greens and Lime

With the heat still low, stir in the lime juice and handfuls of fresh baby spinach or Thai basil. They’ll wilt almost immediately, infusing the curry with a last burst of color and gentle herbaceousness. Taste and adjust the salt as needed.

Step 7: Serve and Savor

Spoon generous helpings of Chicken and Pumpkin Thai Curry over bowls of fluffy jasmine rice. Every spoonful is creamy, comforting, and loaded with autumnal warmth—just perfect!

How to Serve Chicken and Pumpkin Thai Curry

Garnishes

For a curry this gorgeous, finishing touches really make it sing. Scatter some fresh Thai basil, cilantro, or even a handful of sliced spring onions over the top for a pop of freshness. If you like things spicy, a few slices of red chili or a sprinkle of chili flakes adds both color and heat.

Side Dishes

Chicken and Pumpkin Thai Curry pairs beautifully with fluffy jasmine rice, but don’t stop there—a side of crunchy cucumber salad or quick pickled vegetables helps balance out the creaminess. A platter of Thai spring rolls or even just some crisp lettuce leaves make for a refreshing, fun meal.

Creative Ways to Present

Make dinner memorable by serving your curry in hollowed-out pumpkins or little coconuts for a festive touch. For a cozy vibe, use deep bowls and top with extra herbs, a wedge of lime, or a swirl of coconut milk. It’s a dish that invites everyone to dig in family-style around the table.

Make Ahead and Storage

Storing Leftovers

Got extra Chicken and Pumpkin Thai Curry? Lucky you—it tastes even better the next day! Let the curry cool, transfer to an airtight container, and store it in the refrigerator for up to 3 days. The flavors will mellow and meld beautifully overnight.

Freezing

Chicken and Pumpkin Thai Curry freezes very well, making it a great meal prep option. Simply cool completely and portion into freezer-safe containers. It will keep its flavor and texture for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm the curry in a saucepan over medium-low heat, adding a splash of water or broth if it thickened up. Stir occasionally until it’s hot throughout. If you’re in a pinch, the microwave works too—just heat in short bursts and stir in between.

FAQs

What can I use instead of pumpkin?

If pumpkin isn’t in season or you want a twist, butternut squash is a perfect substitute in Chicken and Pumpkin Thai Curry. It has a similar sweetness and texture that holds up beautifully in the sauce.

Is there a vegetarian version?

Absolutely! Replace the chicken with canned chickpeas or cubes of firm tofu, and swap the chicken broth for vegetable broth. You’ll still enjoy a hearty, plant-based take on this comforting Thai curry.

How spicy is Chicken and Pumpkin Thai Curry?

It’s as spicy as your curry paste and your tastebuds allow! You can easily dial the heat up or down—use only one tablespoon of curry paste for mild heat, or add extra (plus a little fresh chili) for a bolder kick.

Can I use leftover cooked chicken?

You sure can! Simply skip the browning step and add cooked, shredded chicken at the simmering stage. It’s a great way to use up roast or poached chicken, shaving a few minutes off the total cook time.

What’s the best way to store the leftovers?

Store cooled Chicken and Pumpkin Thai Curry in an airtight container in the fridge, and reheat gently when you’re ready for round two. The flavors get even richer with a little time to meld.

Final Thoughts

There’s something effortlessly joyful about cooking and sharing Chicken and Pumpkin Thai Curry—from the first sizzle of aromatics to the very last spoonful mopped up with jasmine rice. Give it a try, and let this richly flavored comfort dish become your new go-to for cozy nights, festive gatherings, or whenever your kitchen could use a little extra sunshine.